Preparation

Melt the butter with the olive oil in a large saucepan over medium heat.
Add the pancetta and celery and sauté for 10 minutes, stirring every so often.
Add the squash, onions, and garlic, and continue to sauté for another 5 minutes.
Stir in the sage and chestnuts, add the stock, season with sea salt and pepper to taste, and bring to a boil
Lower the heat and simmer until the vegetables are tender and the squash has started to collapse, about 15 minutes.
Divide the soup among six individual warmed bowls.
Drizzle a little olive oil over the top of each portion and garnish with the shaved Parmesan.
Offer the croutons on the side. Serve immediately.

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